Viennese treats picture and recipe

 qahtan

VIENNESE SHORTCAKES
These are small crumbly textured cakes that do not require eggs.

Shopping List:
90g/3oz Icing Sugar
210g/7oz Self Raising Flour
240g/8oz butter (softened)
60g/2oz cornflour
2-3 tbsp red jam or red cherry halves
Paper cases
Piping bag with large sized rosette nozzle
Extra icing sugar for dusting

Method:
Beat butter and icing sugar together until creamy. Sift flour and cornflour and stir into mixture to form a soft paste. Sit piping bag in jug and place mixture in bag. Squeeze paste down the bag to nozzle. Put paper cases in patty tins. Pipe a circle of paste in the base of each paper case. Bake at 180C/350F/Gas Mark 4 for about 20-25 minutes, or until golden brown. They will still be slightly soft in the centre. remove from tin, still in paper cases, place on wire rack to cool for 15 minutes. Put about half tsp of jam or cherry half into centre of each "tart". Dust with sifted icing sugar. Leave until fully cool. Store in airtight tin